Leave the butter at room temperature to soften the butter, then add the icing sugar and the eggs and whisk well in one direction into a smooth mass. Then add the passion fruit juice, mix well.

Sift the flour directly into the buttered bowl, add the baking powder and continue to beat until the ingredients are well mixed. Using an electric whisk, whisk the flour again for about 1 minute at a medium speed.

Anti-stick cake by applying a layer of butter to the bottom of the rectangular mold, then sprinkle with a little dry flour, turning the dough to evenly cover the inside of the mold. Turn the mold upside down to remove excess flour before pouring the cake flour into the mold. Just pour and spread the flour mixture into a wide mold for evenness.

Turn the oven to 170 degrees, place the cake tray in the oven, bake for 35 minutes or until the surface is golden brown. Time varies depending on the type of mold and the type of furnace. You can check the cake by sticking a toothpick into the test, if it is clean to draw the stick.

Take the passion fruit cake, cool and slice it to be used.